CAMPBELLS CRAB SOUP RECIPES

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22 EASY CAMPBELL SOUP RECIPES – THE KITCHEN COMMUNITY



22 Easy Campbell Soup Recipes – The Kitchen Community image

Campbell's has been making canned soup since 1895 when they produced the very first jar of ready-to-eat soup. That soup was Beefsteak Tomato Soup, which was named after the Beefsteak Tomato. A couple of years later, the company invented the process of condensed soup. At that time, they were able to start packing soup into

Provided by Cassie Marshall

BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE



Best Crab Bisque Recipe - How to Make Crab Bisque image

Crab Bisque from Delish.com is creamy perfection on a cold winter night.

Provided by Rian Handler

Categories     low-carb    brunch    dinner party    weeknight meals    winter    brunch    comfort food    dinner    seafood

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 15

3 tbsp.

butter

1

medium onion, finely chopped

2

stalks celery, finely chopped

Kosher salt

Freshly ground black pepper

1 tsp.

Old Bay seasoning

2

cloves garlic, minced

2 tbsp.

tomato paste

3 tbsp.

flour

4 c.

fish stock (or low-sodium vegetable broth)

1 c.

dry white wine

1

bay leaf

1/2 c.

heavy cream

1 lb.

lump crab meat

Freshly chopped parsley, for garnish

Steps:

  • 1. In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more. 2. Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes. 3. Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes. 4. Divide among bowls and garnish with remaining crab meat and parsley before serving.

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  • 1. In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more. 2. Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes. 3. Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes. 4. Divide among bowls and garnish with remaining crab meat and parsley before serving.
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